- Servings: 4
- Preparation time: 15
- Cooking time: 45
- Total prep time:
|Netropa fish (sea bass, Dorado or mackerel)||4 Pieces|
|Dried apricots||200 Grams|
|Dry white wine||200 Milliliters|
|Green onions||3 Stems|
|Lemon juice||2 Tablespoons|
|Lemon peel||1 tablespoon|
Method of preparation
Preheat the oven to 180°C. Prepare the fish: gut, clean (if necessary), cut off the fins, wash, make a few shallow transverse incisions with a sharp knife. Place the fish on a baking sheet, brush with olive oil, sprinkle with salt and pepper, and bake under the grill for 20-30 minutes.
After 10 minutes pour in the pan the white wine.
Put the couscous in a deep bowl, pour the boiling water (it should cover the rump), cover with a plate and leave for 10 minutes. Prepare a dressing of olive oil, green onions, juice and lemon peel, add to the couscous. Put the apricots and mix.
Serve the fish with a side dish of couscous, pouring the sauce from the baking.